今日の黒酢ソースアレンジレシピは、
「小松菜と豚バラ肉の黒酢黒胡椒炒め」
寒さが増すにつれ、おいしくなる小松菜。
シャキシャキとした食感と旨みのあるクセのないおいしさはどんな料理にも使いやすい野菜ですよね。
今日は豚バラ肉と合わせ、
黒胡椒で味を引き締めた黒酢料理のご紹介です。
材料
豚バラスライス100g
小松菜1/2束
調味料
香の黒酢ソース大さじ2
醤油、水大さじ1
黒胡椒お好みで
ニンニクみじん切り少々
作り方
1.小松菜は3センチ長さに切り、水で洗い、ザルにあけ水気をしっかり切る。
2.豚バラ肉は2センチ長さに切る。
3.フライパンに油大さじ1とニンニクを入れ香りが出たら豚肉を入れ炒める。
4.肉に火が通ってきたら小松菜を入れ、しんなりしてきたら調味料を加え、汁気がなくなるまで炒め完成。
黒胡椒はお好みでどうぞ！ 魔法の黒酢ソース販売 https://xiang2004.base.shop
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